Sheet Pan-Style Buddha Bowls
Roasted vegetables combine with quinoa and savory, slightly sweet tahini sauce to make the perfect bow of yum.
2 yellow onions, peeled and cut into 1/2 inch wedges
Half a head of red/purple cabbage, cut into wedges
2 red potatoes, cut into 1/2 inch wedges
1 small butternut squash, peeled and 1/2 inch diced
1 pound Brussels sprouts, halved
Extra virgin olive oil
Salt and Black Pepper to taste
1-1/2 cups quinoa, cooked according to package directions
1 tablespoon tahini
1/2 of a lemon, juiced
1 teaspoon Dijon mustard
1/2 to 1 teaspoon maple syrup
2 avocados, peeled and sliced
Fresh parsley for garnish
Preheat the oven to 400 degrees Fahrenheit. Line a large 13 x18-inch sheet pan with parchment paper. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil and season with salt and black pepper. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.
While the vegetables are roasting, cook 1-1/2 cup of quinoa according to package directions.
Next, make the tahini sauce in a small bowl by whisking together: tahini, lemon juice, mustard, and syrup until smooth.
To assemble the Buddha bowls, spoon quinoa into bowls. Add roasted veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.
Makes 4 to 6 servings.
Recipe and image provided by the National Onion Association/www.onions-usa.org